About this recipe:This is my take on Mexican guacamole with a Japanese kick. Avocado combines with chillies, wasabi, lime and more for a fantastic dip for tortilla chips, crudites or even use it to make sushi.
The Drunken Chef
2 large avocados, chopped
1 lime, juiced
1 onion, minced
2 green chillies, or to taste, seeded and minced
10 green shiso leaves, chopped
1 tablespoon minced fresh root ginger
1 teaspoon wasabi paste
1/2 teaspoon ground white pepper
2 drops hot sauce (such as Tabasco®)
1 tomato, chopped
salt and black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Ready in:10min
Place the avocados, lime juice, onion, chilli, shiso leaf, ginger, wasabi paste, white pepper and hot sauce into a bowl. Mash until no large pieces of avocado remain, or to your desired consistency. Gently fold in the chopped tomato and season to taste with salt and pepper before serving.
Look for shiso leaves online or in Japanese specialty shops. In a pinch, substitute with fresh mint.